These breadsticks are a delicious Paleo version of a much sought-after dinner side, and they’re also a great substitute for pizza crust! The fiery red pepper flakes give this “breadstick” its spice; however, it can be seasoned any way you like. Try using fresh chunks of roasted garlic, chopped jalapeño, or crushed peppercorns for added fiery flavor.
Yields 8 “breadsticks”
1 teaspoon olive oil
3 cups (720 ml) cauliflower florets, grated
1 egg, plus 1 egg white, lightly beaten
1⁄4 cup (960 ml) coconut butter
1 tablespoon (15 ml) chopped cilantro
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) oregano
1 teaspoon (5 ml) parsley
1⁄2 teaspoon (10 ml) crushed red pepper flakes
- Preheat the oven to 350°F (180°C) and grease a parchment-lined baking sheet with olive oil.
- Mix all remaining ingredients in a bowl, until evenly combined. Spread the mixture evenly on the baking sheet, forming a large rectangle about 3⁄4" thick.
- Bake until lightly browned and slightly dried, about 40 minutes. Remove from oven, flip, and bake for an additional 8–10 minutes. Cut into 8–10 individual “breadsticks.”
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Paleo-style seasoned breadsticks bake grated cauliflower with egg, herbs, and coconut butter into a crisp, dippable side. Red pepper flakes give them their fire, and the same slab doubles as a grain-free pizza crust base. One baking sheet yields eight sturdy sticks.
Pro Tips
- Squeeze the grated cauliflower dry before mixing - wet cauliflower steams in the oven and the sticks never crisp up.
- Spread the batter into a 3/4-inch rectangle with straight edges; even thickness is what yields uniform sticks instead of burnt tips.
- Flip the slab after 40 minutes and give it 8-10 more so both sides dry out - that is the step that makes them sturdy enough to dip.
- Want pizza instead? Bake the slab 5 minutes less, add toppings, and return it to the oven.
Frequently Asked Questions
Can I season these breadsticks differently?
Absolutely - roasted garlic, chopped jalapeno, or crushed peppercorns all work. Keep the added seasoning to about 2 teaspoons total.
How do I store leftovers?
They keep 3 days in the refrigerator. Re-crisp on a baking sheet at 350F for 5 minutes rather than microwaving.
Are they sturdy enough for dipping?
Yes, as long as you bake them until lightly browned and dry on both sides; underbaked sticks bend instead of snapping.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F and grease a parchment-lined baking sheet with olive oil.
- Mix all remaining ingredients in a bowl, until evenly combined.
- Spread the mixture evenly on the baking sheet, forming a large rectangle about 3⁄4" thick.
- Bake until lightly browned and slightly dried, about 40 minutes.
- Remove from oven, flip, and bake for an additional 8–10 minutes.
- Cut into 8–10 individual “breadsticks. ”
